Giant Praliné and Chocolate Cookie

Giant Praliné and Chocolate CookieIf you’re following, you already know that alongside the worlds of pâtisserie, chocolaterie, and boulangerie, there is also the world of biscuiterie. This charming word comes from the word “biscuit,” and when used in French, refers to the world of cookies, biscuits, and mini pastries that are usually served during goûter (snack time).

Giant Praliné and Chocolate CookieGiant Praliné and Chocolate CookieOne of the most famous regions in France for biscuiteries is the charming region of Alsace, in eastern France, not far from the border with Germany. In almost every village or town in the area, you can find biscuit shops with a variety of biscuits in different shapes, textures, and flavors.

Giant Praliné and Chocolate CookieGiant Praliné and Chocolate CookieWithin the world of biscuits, you can find “cookies” that today have become part of the pastry collection in even the most prestigious places in the city of lights. While in the past, it was mainly a product associated with American culture, today, cookies have found a place in patisserie vitrines, where pastry chefs like Cedric Grolet and Francois Perret make them using special techniques, superior ingredients, and diverse flavors.

Giant Praliné and Chocolate CookieGiant Praliné and Chocolate CookieAnd this time, I have a wonderful recipe for hazelnut praline cookies that I received from my chocolate-maker friend, Julien Dechenaud. For Dechenaud’s recipe, I decided to add a bit of dark chocolate and turned it from individual cookies into a mega-family cookie, a real cookie cake that is impossible to resist.

Giant Praliné and Chocolate CookieGiant Praliné and Chocolate CookiePacked with deliciously nutty flavors and a gooey, melt-in-your-mouth texture, this indulgent treat is the ultimate dessert for any occasion. With a crispy exterior and a soft, buttery center, this giant cookie is sure to be a crowd-pleaser.

Giant Praliné and Chocolate Cookie
22cm round cake ring

Ingredients
85g butter, softened
125g light brown sugar
20g white sugar
7g hazelnut praliné paste
3g Fleur-de-Sel or pinch of salt
170g all-purpose flour
2g baking soda
40g egg
50g roasted hazelnuts, chopped 
60g dark chocolate, roughly chopped

For decoration: hazelnut praliné paste and a few roasted hazelnuts

Preparation
1. In a medium bowl, whisk together butter, brown sugar, white sugar, praliné paste, and Fleur-de-Sel.
2. Add flour and baking soda, then whisk in the egg. Mix until a soft dough forms.
3. Fold in the chopped hazelnuts. Wrap the dough with plastic wrap and refrigerate for about 2 hours.
4. Preheat the oven to 190C degrees. Grease a ring with butter and place it on a baking sheet lined with parchment paper.
5. Remove the dough from the refrigerator and flatten it inside the ring. Add pieces of dark chocolate inside the dough and a little on top.
6. Bake for 12-15 minutes, making sure not to overbake.
7. Cool the cookie on the baking sheet for 2 minutes, then transfer it to a wire rack and remove the ring. Garnish with hazelnut praliné paste and a few roasted hazelnuts.
*It is recommended to eat at room temperature or while the cookie is still warm.

Bon-Appétit
Sharon

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